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Tofu Vegetable Curry

This tofu vegetable curry combines firm tofu and seasonal vegetables simmered in a fragrant coconut milk sauce, creating a comforting and visually vibrant dish. The key cooking methods include sautéing spices, stir-frying vegetables, and simmering to develop a rich, creamy texture with tender yet slightly textured ingredients. The final appearance is a colorful, thick sauce coating the vegetables and tofu, ready to serve hot with rice or bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 block firm tofu pressed to remove excess moisture
  • 400 ml coconut milk full-fat preferred
  • 1 red bell pepper bell peppers sliced into strips
  • 2 carrots carrots thinly sliced
  • 1 onion diced onion
  • 2 cloves garlic minced
  • 1 tsp cumin seeds toasted until fragrant
  • 1 tsp coriander seeds toasted until fragrant
  • 2 tbsp oil for sautéing
  • 2 handfuls greens spinach or kale, roughly chopped
  • 1 lime lime juiced at the end

Equipment

  • Large wok or skillet
  • Spatula
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Start by pressing the block of tofu for about 10 minutes to remove excess moisture, then cut it into 2cm cubes. Set aside.
  2. Slice the bell peppers into thin strips and thinly slice the carrots. Keep the greens ready for later addition. Chop the onion and mince the garlic cloves.
  3. In a dry skillet, toast the cumin and coriander seeds over medium heat until fragrant, about 1 minute. Remove from heat and grind or leave whole based on preference.
  4. Add 2 tablespoons of oil to a large wok or skillet and warm over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
  5. Stir in the toasted spices, cooking for about 30 seconds to allow their aroma to bloom in the oil.
  6. Pour in the sliced carrots and bell peppers, stirring well. Cook for about 5 minutes until the vegetables start to soften and release their sweet aroma.
  7. Gently fold in the tofu cubes, cooking for another 5 minutes until the edges become golden and slightly crispy. Add a splash of water if the tofu sticks to the pan.
  8. Pour in the coconut milk and stir thoroughly. Bring the mixture to a gentle simmer and let it cook uncovered for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
  9. Add the greens like spinach or kale, stirring for 1-2 minutes until wilted. Squeeze fresh lime juice over the curry for a bright, tangy flavor.
  10. Taste the curry and adjust seasoning with salt, pepper, or more lime juice if desired. Serve hot over rice or with crusty bread, garnished with extra herbs if you like.